METHOD

1. Place the rice in a sieve and rinse under cold water until the water runs clear. Place the rice and water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover and cook for 10 minutes or until tender. Remove from heat and spread over a shallow tray. Allow to cool for 10 minutes. 
2. While the rice is cooling, place the vinegar and sugar in a bowl and mix to combine. Sprinkle the rice with the vinegar mixture and mix gently to combine. Allow to cool completely. 
3. Place 1 nori sheet on a sushi mat and top with half the rice. Spread the rice evenly over the nori sheet, leaving a 3cm border at the top of the sheet. Spread 2 teaspoons of the mayonnaise over the rice. Place one-quarter of the cucumber sticks in the centre of the rice. Place one-quarter of the carrot sticks next to the cucumber. Top the cucumber with one-quarter of the carrot and the carrot with one-quarter of the cucumber to make a checkerboard pattern. Brush the border of the nori with water and use the mat to roll tightly. Press the border to seal. Repeat with remaining ingredients. Cut each roll into 4 and serve with soy. Serves 4.